Collard (Collard greens)
Like curly cabbage, collard is one of the
oldest members of the cabbage family. Though collard grows better
in warm climates, it can also tolerate temperatures as low as -15º
C.
It was first introduced in North America by African slaves and
for centuries was found only in the Southern United States.
The ribbed leaves of collard greens are smooth and thick. The central ribs of the leaves are whitish, tough and not very pleasant to eat.
Collard is known for its intense flavour, though it is quite a bit milder than that of curly cabbage.
- Look for collard with firm, richly-coloured and rather small leaves that are free of spots or mould.
- Wash thoroughly under running water to remove any sand or grit that may be left between the folds of the leaves.
- Carefully separate each leaf from the central rib and, unless the collard is very young and tender, discard the central stem.
- As a rule, collard greens can be prepared like spinach. When uncooked, their flavour and texture can be quite strong but adding a small amount to your salad will give it a nice punch.
- If you find them too bitter, blanching the collard greens before adding them to your recipes will make them taste milder.
- Collard greens pair well with barley, brown rice, potatoes and legumes. Use them to spice up soups and stews. They can also be added to pureed potatoes, yams or legumes.
- Collard greens are often eaten with smoked pork.
- The cooked leaves can be served with a little butter and lemon juice.
Collard greens are available in supermarkets year round.
Collard is an excellent source of vitamin A and a good source of vitamin C. It contains potassium and folic acid. Cooked, it is also an excellent source of vitamin A and contains vitamin C and potassium.
Collard can be stored for several days in the fridge if wrapped, unwashed, in a moist paper towel and placed in a perforated plastic bag.
However, like its curly cousin, collard is more flavourful and
less bitter when eaten as soon as possible after purchase.
Collard can be frozen once blanched for 2 to 3 minutes, time enough
for the leaves to soften slightly.